| Violation Date |
Code |
Description |
| 2018-10-23 |
53 |
6-501.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed food residue on walls in kitchen. |
| 2018-10-23 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris.observed food debris build-up on dry food container lids, fans, and top shelf plastic cover on line. |
| 2018-10-23 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed whisk stored in container of 75 f water on cook line. |
| 2018-10-23 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed.observed 2 employees preparing food on cool line while wearing watch on arm. |
| 2018-10-23 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -pobserved raw chicken stored on cart in kitchen > 45f. observed raw shrimp thawing at prep sink > 45f. see temp chart.cdi shrimp cooked immediately. chicken moved to prep cooler. observed |
| 2018-10-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved stickers and sticker residue on stacked containers stored as clean.cdi by wash, rinse, and sanitize removing stickers and residue. |
| 2018-06-20 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some sticker debris present on several large plastic containers stored as clean.observed plastic covering on top shelf of cook line to be soiled. |
| 2018-06-20 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain.observed food scoop handles stored in food product. |
| 2018-06-20 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests.observed 3 german cockroaches in kitchen.pic provided invoices for professional exterminator treatments for roaches.treatments will be semi-monthly instead of monthly going forward. |
| 2018-06-20 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved food debris and residue on pans and pan lids stored as clean.observed food debris on knives stored as clean on wall magnet.cdi by wash, rinse, and sani |
| 2018-06-20 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -pobserved raw chicken stored over ready to eat sauce in upright cooler.observed raw pork (personnal item) stored over ready to eat foods.observed raw chicken stored over raw beef in walk-in f |
| 2018-03-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. observed employee beverages stored amongst food items in the dry storage area and the prep area. items were moved by pic to lower shelves and areas where contamination |
| 2018-03-29 |
11 |
3-202.15 food packaging has be in good condition, intact and protect the food inside. observed multiple heavily dented cans such that the package was no longer fully intact. items were discarded by pic voluntarily. canned goods must be checked and monito |
| 2018-03-29 |
13 |
3-302.11(a) separate the different types of raw animal foods. -p observed raw chicken piece that had fallen into the raw shrimp container of the flip top cooler unit. chicken and shrimp were discarded. employees must not intermingle these two raw protei |
| 2018-03-29 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf observed two peeling devices stored as clean with dried on food residue present. items were discarded voluntarily by pic as she stated that they are no longer |
| 2018-03-29 |
33 |
3-501.13 use approved thawing methods. observed frozen ducks thawing in the three compartment sink, with cold running water running only on 1 of the several ducks, the rest were not in contact with the water. ehs had pic place the ducks into a bus tub in |
| 2018-03-29 |
42 |
4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. observed several wet nested pots and pans in the clean dish area. items were pyramid stacked during inspection by the pic. |
| 2018-03-29 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed some sticker debris present on several large plastic containers stored as clean. |
| 2018-03-29 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed overstacked lettuce present in the flip top cooler that led to temperatures above 45f. lettuce was rapidly cooled back down to 45f in the reach in unit. do not stack potential |
| 2017-10-02 |
45 |
4-501.11 maintain equipment in good repair. - observed a prep unit with an ambient air temperature of 52f. maintenance has been contacted and all tcs items have been removed from the unit. verification required 10/12/2017. |
| 2017-10-02 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed several items above 45f throughout the facility (see temperature chart). some items were cooled down with ice and others were voluntarily discarded. suggeste |
| 2017-10-02 |
13 |
repeat violation 3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw chicken stored above sauces in the prep unit by the fryers. cdi - chicken was removed.repeat violation 3-304.15(a) discard gloves after a task is complete o |
| 2017-10-02 |
7 |
3-301.11(b) do not contact exposed ready-to-eat food with bare hands. use suitable utensils, single-use gloves or dispensing equipment. -p - observed an employee cutting lettuce with bare hands. cdi - explained that gloves need to be worn. lettuce was di |
| 2017-06-27 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed 2 containers of tomatoes and cut cabbage above 45f on the cook line. cdi - items were taken to the walk in cooler to cool. make sure not to stack items too high. |
| 2017-06-27 |
4 |
2-401.11 eating, drinking, or using tobacco - c - observed an employee eating on the cook line with gloves on. cdi - stopped the employee and explained that eating needs to be done in a designated area. |
| 2017-06-27 |
13 |
repeat violation 3-304.15(a) discard gloves after a task is complete or any time they are damaged or soiled. -p - observed an employee eating food on the cook line with gloves on. employee continued to work with the same gloves on. cdi - stopped employee |
| 2017-06-27 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a sanitizer bucket and a bottle of degreaser unlabeled. cdi - items were labeled during the inspection. |
| 2017-06-27 |
42 |
repeat violation 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-06-27 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on the end doors of the prep unit across from the wok. observed split gaskets on the reach in cooler by the freezer and the dish machine. replace gaskets.observed a leak |
| 2017-06-27 |
54 |
general comment 6-305.11/6-501.110 designate and use an area for the orderly storage of employees' clothing and possessions. - observed personal food stored on the top shelf of the reach in cooler by the dish machine. cdi - food was moved to the bottom sh |
| 2017-06-27 |
41 |
repeat violation 3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. - observed tong handles down in a container of broccoli, spring |
| 2017-03-24 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p - observed raw duck stored above sauce in the prep unit by the fryer. cdi - items we rearranged correctly.3-304.15(a) discard gloves after a task is complete or any time they are damaged o |
| 2017-03-24 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. - observed cleaning needed on all dry storage shelves. |
| 2017-03-24 |
45 |
repeat violation 4-501.11 maintain equipment in good repair. - observed split gaskets on both prep units on the cook line, the reach in cooler by the walk in and the reach in cooler by the dish machine. replace gaskets. |
| 2017-03-24 |
42 |
general comment 4-901.11(a) air dry equipment and utensils after cleaning and sanitizing. - observed containers stacked wet. |
| 2017-03-24 |
41 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. - observed 3 tong handles down in product on the prep line. observed a spoon hand |
| 2017-03-24 |
39 |
general comment 3-304.14(b) hold in-use wiping cloths in sanitizer between uses. - observed 2 wet wiping cloths stored on prep tables. cdi - cloths were removed. |
| 2017-03-24 |
35 |
repeat violation 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed several unlabeled squeeze bottles and shakers throughout the facility. |
| 2017-03-24 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pf - observed black build up on the back of the ice shield in the ice machine. clean shield. |
| 2016-12-29 |
18 |
3-501.14(a) quickly cool cooked foods within 2 hours from 135f to 70f; and within a total of 6 hours from 135f to 45f. -p - observed rice in the walk in cooler at 79f. pic stated the rice was cooked last night. cdi - rice was voluntarily discarded. observ |
| 2016-12-29 |
19 |
general comment 3-501.16(a)(1) maintain tcs foods in hot holding at 135f or above. -p - observed spring rolls out on the counter at 111f. cdi -rolls were refried and held in the fryer basket. |
| 2016-12-29 |
20 |
repeat violation 3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p - observed bean sprouts, potatoes, spring rolls, peas, and rice noodles above 45f. cdi - items were placed in the walk in to rapidly cool. |
| 2016-12-29 |
26 |
7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf - observed a bottle of degreaser not labeled. cdi - bottle was labeled.7-204.11 provide sanitizer at correct concentrations, diluting as required.-p - observed 2 sani |
| 2016-12-29 |
45 |
general comment 4-501.11 maintain equipment in good repair. - observed a split gasket on a prep unit. replace gasket. |
| 2016-12-29 |
35 |
general comment 3-302.12 label all working containers of food (oils, spices, salts) except food that is easy to identify such as dry pasta. - observed 9 squeeze bottles and 2 shakers unlabeled. cdi - bottles labeled during the inspection. |
| 2016-12-29 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. - observed boxes of food stored on the floor in the walk in cooler. |
| 2016-12-29 |
4 |
2-401.11 cover and store employee drinks to prevent contamination of food or utensils. - observed an employee drink stored on a cutting board on the cook line. observed an employee drink stored on the dry storage shelf by the walk in cooler. cdi - both d |
| 2016-12-29 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf - observed rice noodles cooling on the counter, potatoes and bean sprouts cooling t |
| 2016-09-28 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken over ready to eat foods in both 1 dr reach in coolers. cdi- chicken moved to bottom shelf. repeat. |
| 2016-09-28 |
20 |
3-501.16(a)(2) maintain tcs foods in cold holding at 45f or less. -p observed multiple items in prep unit and counter above 45 f (see temp chart). cdi- items believed to be out of temperature for more than 2 hours were voluntarily discarded and all other |
| 2016-09-28 |
11 |
3-101.11 p food shall be safe for consumption, unadulterated and honestly presented. observed live cockroach present in flour bin. cdi- all flour was discarded and flour bin was washed, rinsed and sanitized. return visit (vr) required to verify pest contr |
| 2016-09-28 |
36 |
6-501.111 keep the premises free of insects, rodents, and other pests. observed cockroach presence throughout kitchen. facility has orkin records that treatment was last completed 9/21/16. however, additional treatment is needed. return visit (vr) require |
| 2016-09-28 |
1 |
2-101.11 pic shall be present during all hours of operation.-pf observed certified pic not present at start of inspection. |
| 2016-09-28 |
42 |
3-304.12 store in-use utensils in a clean, dry place, in food with handles out, in 135f or greater water or in running water which quickly moves food particles to the drain. observed scoop handle in direct contact with rice in hot hold. cdi- handle remov |
| 2016-09-28 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed heavy build dust and grease build up on equipment throughout facility. clean. |
| 2016-09-28 |
53 |
6-502.12 floors, walls, ceilings including the attachments such as soap, towel dispensers; light fixtures; and heat/ac vent covers shall be clean. caution should be used to minimize food exposure. observed heavy build up of dust, grease, food and dead co |
| 2016-09-28 |
39 |
3-304.14(e) store sanitizer containers used for wet wiping cloths off the floor. observed sanitizer bucket stored on floor. remove. |
| 2016-01-26 |
47 |
4-601.11(c )/4-602.13 keep the equipment clean to avoid build up of dust, food residue or debris. observed dust build-up on walls, ceiling, and equipment. |
| 2016-01-26 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer between uses. observed wet wiping cloths stored on work surfaces. |
| 2016-01-26 |
37 |
3-305.11 store food in a clean, dry location, not exposed to contamination. keep at least 6 inches above the floor. observed open bullk bags of dry food (rice, msg). |
| 2016-01-26 |
26 |
.7-102.11 label working containers of toxic materials such as cleaners and sanitizers.-pf observed unlabeled spray bottle of oven cleaner. cdi labeled.7-201.11 store toxic materials to avoid contamination. -p observed spray bottle of oven cleaner stored |
| 2016-01-26 |
21 |
3-501.17 date mark/label all tcs foods that are ready-to-eat once opened or prepared and held more than 24hrs. -pf obserevd cooked whole potatoes in upright cooler without date mark. cooked 1-2 days prior per pic. observed cooked deep fried duck in prep c |
| 2016-01-26 |
14 |
4-501.114 maintain sanitizer at correct concentrations. -p observed table tops being wiped down with wiping cloths with 0ppm chlorine. observed spray bottle of sanitizer testing 10ppm chlorine. cdi by refilling and testing at 100ppm. |
| 2016-01-26 |
13 |
3-302.11(a) separate raw animal foods from ready-to-eat foods. -p observed raw chicken stored above sauce in line prep cooler bottom. cdi by rearanging storage order. |
| 2015-05-04 |
9 |
3-201.11 use food from approved sources only.-p observed several whole raw fish stored inside walk in freezer. fish was observed out of packaging with no invoices available. pic unable to provide receipt for fish (red snapper). cdi-fish discarded. repeat. |
| 2015-05-04 |
13 |
3-302.11 properly store items according to final cook temperature. observed raw chicken stored over shrimp, unwashed produce stored over washed produce, and raw egg stored in cole slaw. cdi-items rearranged. |
| 2015-05-04 |
20 |
3-501.16 store tcs food cold at 45f or below. observed several items stored above 45f such as lettuce-due to pans being overfilled in flip top unit and a pan of lettuce being left out too long on counter. also observed duck stored out on counter. cdi-all |
| 2015-05-04 |
31 |
3-501.15 use proper cooling methods. observed cooked egg rolls cooling in small flip top unit. cdi-eggrolls transferred to walk in cooler. |
| 2015-05-04 |
37 |
3-305.11 food shall be protected from contamination during storage. observed ice buildup from freezer malfunction. observed ice buildup on packaged foods. unable to determine if contamination occurred on items not in sealed bags. pic will discard items no |
| 2015-05-04 |
42 |
4-901.11 air dry utensils after washing and sanitizing. observed pans stacked while wet. |
| 2015-05-04 |
47 |
4-601.11 non food contact surfaces shall be clean to sight and touch. observed build up of grease and food debris on equipment shelving and on items in dry storage. |
| 2015-05-04 |
53 |
6-501.12 floors, walls, and ceilings shall be kept clean. observed build up of dust and debris on floors and walls throughout kitchen. |
| 2015-05-04 |
54 |
6-303.11 lighting shall be adequate for each area according to 6-303.11. observed dim lighting over prep sink, coolers, and dish machine. observed several light bulbs burned out. |
| 2015-05-04 |
45 |
4-501.11 keep equipment in good repair. observed freezer malfunctioning. observed large build up of ice throughout freezer. |
| 2014-12-23 |
45 |
4-202.11 food contact surfaces shall be smooth, free of open seams, cracks, chips, pits, sharp internal angles, crevices and assembled to allow access to clean. -pfobserved torn gaskets on the prep coolers. observed gouged cutting boards. 4-501.11 maintai |
| 2014-12-23 |
39 |
3-304.14(b) hold in-use wiping cloths in sanitizer at the correct concentration in between uses. observed wiping cloths stored on prep tables in between uses. all were moved into the sanitizer buckets. store sanitizer buckets away from any food or utensil |
| 2014-12-23 |
38 |
2-303.11 remove jewelry on hands and arms while preparing food. a plain ring, such as a wedding band, is allowed. observed a cook line employee handling food while wearing a watch. |
| 2014-12-23 |
31 |
3-501.15 quickly cool foods. use methods such as open/vented shallow pans, large ice baths and active stirring. cold air must flow around product to remove the heat. -pf observed cooked noodles in bags on a sheet pan, stored on a room temperature shelf |
| 2014-12-23 |
14 |
4-601.11(a) equipment food contact surfaces and utensils shall be clean to sight and touch. -pfobserved metal pans with food debris. cdi by removing to be re-washed and sanitized. |
| 2014-12-23 |
13 |
3-302.11(a) separate the different types of raw animal foods. -pobserved raw chicken stored over raw beef inside the walk in freezer. chicken was not frozen yet and was placed onto a sheet pan with plastic wrap into the freezer. observed on two different |
| 2014-12-23 |
9 |
3-201.11 use food from approved sources only.-p observed several whole raw fish stored inside the walk in freezer used in a deep fried mahi or tilapia dish. fish was observed out of the original packaging with no invoices available. vr- an invoice or othe |
| 2014-07-09 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregation - pensure foods are separated to prevent cross contamination. observed fried tofu and tomato wedges over stacked inside the prep cooler and touching the raw chicken and shelled e |
| 2014-07-09 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardness - pmaintain the sanitizer at correct concentrations. observed cl sanitizer at 0ppm and a spray bottle at 10ppm. cdi- re-prepared at 50 |
| 2014-07-09 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pfdate label required items stored longer than 24hrs. observed cooked chicken and duck used over 2 days stored without a date label. cdi by proper |
| 2014-07-09 |
26 |
7-102.11 common name-working containers - pfobserved a spray bottle of water not labeled. cdi by labeling onsite. |
| 2014-07-09 |
31 |
3-501.15 cooling methods - pfuse proper cooling methods. observed a large container of rice noodles soaking at 74f after 1.5 hrs. cdi by breaking down into shallow containers to cool inside the walk in cooler. |
| 2014-01-23 |
51 |
6-501.18 cleaning of plumbing fixtures - c observed some build up under toilets in both restrooms. |
| 2014-01-23 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensils - c observed build up inside the line prep cooler on the fan guard and shelves. also noted small area of the slicer base with some debris. |
| 2014-01-23 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date marking - pf observed washed and cut produce such as celery, carrots and prepared tofu not date marked. items date marked and hand out provided. |
| 2014-01-23 |
20 |
3-501.16 (a)(2) and (b) potentially hazardous food (time/temperature control for safety food), hot and cold holding - p observed sliced raw chicken and noodles above 41f. chicken moved from the top of the prep cooler to the walk-in to cool and noodles s |
| 2014-01-23 |
7 |
3-301.11 preventing contamination from hands - p,pf observed employee touch ready to eat carrots and cilantro with his bare hands to place on top of cooked stir fry dish. employee washed his hands and used a glove. a utensil or tongs may also be used. |
| 2013-12-23 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnessobserved rags in sanitizer bucket at 0ppm (re-prepared at 50ppm). observed food debris left on large plastic bins used for washing prod |
| 2013-12-23 |
47 |
4-601.11 (b) and (c) equipment, food-contact surfaces, nonfood-contact surfaces, and utensilsclean inside the walk in freezer and the air drying shelving. |
| 2013-12-23 |
39 |
3-304.14 wiping cloths, use limitationobserved an in use wiping cloth left on the cutting board which was also used to wipe down knives. explained that this should be maintained in a bucket of sanitizer. |
| 2013-12-23 |
31 |
3-501.15 cooling methodsobserved rice noodles and soups cooling in room temperature below 135f. observed rice noodles cooling in a small but densely packed container, tightly covered with the lid at 80f left to cool inside the prep cooler lid (on the side |
| 2013-12-23 |
26 |
7-201.11 separation-storagestore sanitizer to prevent contamination of food, equipment or utensils. observed the bucket of sanitizer with wiping cloths stored on the cutting boards of the prep coolers (moved). |
| 2013-12-23 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingproperly date mark all required items stored greater than 24 hrs. observed a bag of rte cut cabbage stored for 3 days without a date label. |
| 2013-12-23 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationobserved re-packaged raw ground beef stored over raw fish inside the walk in freezer (moved to correct location). |
| 2013-07-30 |
2 |
2-201.11 (a), (b), (c), & (e) responsibility of permit holder, person in charge, and conditional employeespic must be able to provide documentation of or otherwise provide knowledge of the employee health policy. pic was unable to provide detailed knowled |
| 2013-07-30 |
13 |
3-302.11 packaged and unpackaged food-separation, packaging, and segregationproperly store all foods according to final cook temperature. observed a wrapped container of raw chicken stored in the same pan with raw shrimp in the cooler. observed a bag of r |
| 2013-07-30 |
14 |
4-501.114 manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration and hardnesssanitizer must be provided at the correct concentration. observed cl sanitizer measuring at 0ppm (re-prepared). repeat |
| 2013-07-30 |
39 |
3-304.14 wiping cloths, use limitationproperly store all wiping cloths in sanitizer in between uses. observed several wiping cloths stored throughout the facility (repeat). |
| 2013-07-30 |
34 |
4-502.11 (b) good repair and calibrationproperly re-calibrate the stem thermometers. |
| 2013-07-30 |
21 |
3-501.17 ready-to-eat potentially hazardous food (time/temperature control for safety food), date markingready to eat leafy greens must be date labeled if not used within 24 hrs. observed ready to eat cabbage missing date labels. also advised to date labe |
| 2013-02-11 |
14 |
maintain chlorine sanitizer at 50-200 ppm to be effective. observed spray bottle of sanitizer too weak and dish machine not sanitizing properly; reading 0 ppm on test strip. cdi- spray bottle made to proper strength; dish machine primed and to properly sa |
| 2013-02-11 |
13 |
properly store food by final cook temperature. observed raw in-facility frozen chicken stored above beef and veggies in walk in freezer. cdi- chicken properly stored. |
| 2013-02-11 |
14 |
maintain dishes clean; observed meat slicer and some pots stored as clean with some food and sticky residue left on them. cdi- items re-washed and sanitized. |
| 2013-02-11 |
21 |
date mark all required rte/tcs foods per nc food code. observed a number of foods not being date marked as required. cdi- reviewed date marking with pic and gave date marking handout. |
| 2013-02-11 |
6 |
wash hands when required by nc food code. observed employee change gloves; but did not wash hands between glove changes. always wash hands before changing gloves. cdi- employee corrected; washed hands and put on new gloves. |
| 2013-02-11 |
35 |
observed pan of unlabeled flour and the flour was stored open; properly store dry goods in covered labeled containers. |
| 2013-02-11 |
39 |
wet wiping cloths need to be stored in sanitizer per nc food code. observed a number of wet wiping cloths stored on counters. cdi |
| 2013-02-11 |
26 |
properly label all chemicals. observed un-labeled spray bottle of de-greaser. bottle properly labeled. |
| 2013-02-11 |
2 |
facility has verbal illness policy that does not meet food code requirements. gave pic copy of food code illness policy to review with employees. |